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Now the thing with using tomatoes is you want to blanch them, or you keep getting the tomato skin in the curry/dal, a major turnoff acc. to me.

This is the recommended way..

Blanch Your Tomatoes

Blanching is a heat-and-cool process. It stops or slows natural enzymes in the tomatoes that could cause loss of flavor and color. It also makes easy work of peeling the tomatoes. Here's how to do it:

Fill a large 7- to 8-quart pot with 1 gallon water; bring water to boiling.

Using a sharp knife, cut a shallow X on the bottom of each tomato. This encourages the skin to split during blanching so you'll be able to slip off the skin easily with your fingers once the tomatoes have cooled.

Working in 1-pound batches, immerse tomatoes in the boiling water.

Cook for 30 to 60 seconds or until the tomato skins split open.

Using a slotted spoon, transfer tomatoes to a large bowl of ice water.

And this is my way of doing it.

Place tomato/es in a ceramic/glass bowl after cutting a shallow X with a sharp knife.

Place the bowl in microwave and run on high for 2-4 minutes depending on the size of the bowl/number of tomatoes.

Let it cool off, remove the skin which would have started separating. If you don't have time to wait, then place in ice cold water and then peel off the skin.